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The next several months I will offer you recipes for: Smart Breakfasts, Lunches and Dinners; Smart Snacks, Sweets and Starters; Smart Sides, Soups and Salad Dressings.

Smart Breakfasts

Always eat within an hour of awakening to kick up your metabolism. For breaking the fast, consider a scrumptious smoothie and try to vary your daily intake of the appropriate Smart Fat (based on your metabolic, stress, hunger and sex needs). Also, don’t forget to switch up your greens and fruit choices.

Basic Smart Smoothie Recipe

Makes 1 serving

8 ounces of water or cran-water

Small handful of romaine, kale or spinach, a scoop green powder, or E3Live Blue Green Algae

Raspberry Mini Chia Cakes

Lightly coat a medium-size pan with oil. In a medium-size bowl, whisk together all the ingredients except the raspberries.

Gently fold ½ cup of the berries into the batter. Heat the pan over medium heat. Using a tablespoon, ladle the chia mixture into the pan. Cook until tiny bubbles form on the surface and the chia cakes are solid enough to turn. Carefully flip the chia cakes, cooking only until done. Transfer to a plate and keep warm. Repeat the process with the remaining batter, coating the pan with a little coconut oil as needed. Garnish with the remaining ½ cup of the berries.

Egg and Turkey Bacon Scramble

Makes 1 serving

Ghee

1 large pastured egg, beaten

1 tablespoon green onion, chopped

2 slices cooked Applegate turkey bacon, chopped

2 tablespoons salsa

Coat a small skillet with ghee and place over medium heat. Add beaten egg and green onion to pan and scramble. Mix in chopped turkey bacon, top with salsa and serve.

Chia Breakfast Pudding

Stir all ingredients together and let sit 5.10 minutes to thicken. Stir and enjoy!

Crockpot Peachy Walnut Oatmeal

Makes 4 servings

1 cup steel cut oats

1/2 teaspoon ground Ceylon cinnamon

4 cups boiling water

1/4 teaspoon ground ginger

1/8 teaspoon cardamom

1/4 cup walnuts, chopped

1 cup frozen or whole peach, chopped

2 tablespoons roasted walnut oil

Place all ingredients except for peaches and oil in crockpot. Cook overnight, about eight hours on low. Stir in the peaches and roasted walnut oil 10 minutes before serving.

Pineapple Cottage Cheese

Makes 1 serving

1/2 cup full-fat cottage cheese

1 tablespoon high lignan flax oil

1/2 cup pineapple

1 tablespoon toasted flax seeds

Combine all ingredients and enjoy.

Smart Lunches

Stuffed Tomato with Tuna Salad

Makes 1 serving

1 x 6-ounce can tuna in water, rinsed and drained

1 tablespoon Macadamia Mayo (see recipe below)

1/4 cup celery, finely chopped

2 tablespoons onion, finely minced

1/2 teaspoon curry

1 medium tomato

Mix tuna, mayo, celery, onion and curry together. Cut off top of tomato about one-fourth of the way down and save top. Scoop out pulp, drain, and stuff with tuna salad. Replace the top of the tomato.

Variations:

Replace the tuna with salmon, sardines or shrimp.

Replace the tomato with a red pepper with the top removed and seeded.

Add 1/4 avocado to tuna mixture or a handful of toasted pumpkin seeds or chopped walnuts for crunch appeal.

Chicken Artichoke Jumble

Makes 4 servings

1/4 cup organic extra virgin olive oil

3 tablespoons fresh basil, chopped

2 tablespoons apple cider vinegar

1 pound grilled or baked chicken, chopped or shredded

1 pound roma tomatoes, chopped

1 14-ounce can artichoke hearts, drained

1 small red onion, chopped

8 black olives, chopped

Sea salt and pepper, to taste

2 tablespoons toasted flax seeds for garnish

Whisk oil, basil and vinegar together in a medium bowl. Add chicken, tomatoes, artichoke hearts, red onion and olives, and toss to blend. Season to taste with salt and pepper. Sprinkle toasted flax seeds for garnish.

Hawaiian Salad

Makes 6 servings

1 1/4 pounds cooked turkey or chicken, cubed or stripped

1 cup scallions, chopped

3/4 cup celery, chopped

1/3 cup roasted walnut oil

1 cup fresh pineapple, crushed

Sea salt and pepper, to taste

4 tablespoons organic extra virgin olive oil

2 tablespoons apple cider vinegar

6 cups spinach

12 macadamia nuts, chopped

Mix turkey or chicken, scallions, celery, oil and pineapple in a large bowl. Season with sea salt and pepper to taste. In a separate bowl, make vinaigrette by whisking oil and vinegar together. Toss spinach and vinaigrette in a large bowl; arrange a single serving on each plate. Top each serving with turkey or chicken mixture and a sprinkling of chopped macadamia nuts.

Poached Salmon

Makes 4 servings

Poaching liquid:

8 cups water or fish stock

1 carrot, chopped

2 shallots, chopped

1 stalk celery, chopped

2 lemons, sliced

4 sprigs fresh dill

4 sprigs fresh parsley

Salmon:

1 pound wild-caught salmon fillet

1/2 cup Macadamia Mayo (see recipe)

4 sprigs fresh dill

4 sprigs fresh parsley

1 lemon, sliced

Place all the poaching ingredients in a large deep skillet with a lid. Bring the liquid to a gentle boil; reduce to a simmer.

Add the salmon to the poaching liquid; cover. Maintaining a simmer, poach for 8 to 10 minutes, or until the salmon is opaque and flakes easily with a fork. Place the salmon on a serving plate and refrigerate for about an hour. Before serving, carefully slice the salmon into four fillets and top each with two tablespoons of Macadamia Mayo. Garnish with sprigs of resh dill and parsley and lemon slices.

Macadamia Mayo

Makes 20 1-tablespoon servings

3 egg yolks

1/4 teaspoon sea salt

1/4 teaspoon dried mustard

3 tablespoons fresh squeezed lemon juice

1 cup macadamia nut oil

Combine the egg yolks, salt, mustard, and lemon juice, whisking constantly. Add in the macadamia nut oil slowly until the consistency is smooth. Store covered in the refrigerator.

Ann Louise Gittleman, PhD, CNS

Visionary health expert Ann Louise Gittleman, PhD, CNS, has always been a trendsetter. With millions of followers nationwide, she has the uncanny ability to pinpoint major health concerns and provide solutions years ahead of anybody else.

Highly respected as the grande dame of alternative health and award-winning author of 30 books, she single-handedly launched the weight loss/detox revolution in her New York Times bestseller The Fat Flush Plan. A Connecticut College and Teachers College, Columbia University graduate, Dr. Ann Louise was recognized as one of the top ten nutritionists in the country by Self magazine and was the recipient of the American Medical Writers Association award for excellence. She has been a popular columnist for First magazine since 2003.

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